01935naa a2200277 a 450000100080000000500110000800800410001910000230006024502030008326000090028652010710029565000240136665000180139065000160140865000130142465000080143765300240144565300240146965300170149365300210151070000210153170000200155270000190157270000200159177300460161121030422019-04-27       2018    bl uuuu     u00u1 u    #d1 aDUTRA, M. da C. P.  aIntegrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and winesbValidation of a method for determination of Cu, Fe and Mn.h[electronic resource]  c2018  aThe phenolic profile and antioxidant activity (AOX) of "organic vs. conventional" Brazilian wines and grape juices were analyzed. A simple method for the determination of minerals Cu, Fe and Mn by F-AAS was validated and used to characterize the samples studied. In the validation of the Cu, Fe and Mn determination method, the protocol for samples preparation by hot digestion with HNO3 + H2O2 proved to be more suitable for the grape juice and wine matrices. The validation parameters were considered satisfactory. Conventional products presented higher anthocyanins content, and no significant differences were observed on other phenolic compounds, AOX and Cu, Fe and Mn minerals. All the evaluated samples presented similar results between the same cultivars and in products from grapes of the two cultivation systems. The AOX of juices and wines, organic and conventional, was high, and correlated with procyanidin B1, petunidin-3-glucoside and cyanidin-3,5-diglucoside. Keywords: Organic agriculture Vitis labrusca L. Bioactive compounds Minerals Food analysis  aBioactive compounds  aFood analysis  aGrape juice  aMinerals  aUva  aComposto febologico  aOrganic agriculture  aSucio de uva  aVitis labrusca L1 aRODRIGUES, L. L.1 aOLIVEIRA, D. de1 aPEREIRA, G. E.1 aLIMA, M. dos S.  tFood Chemistrygv. 269, p. 157-165, 2018.